I apologise for my silence up until that fig and mango salad – it was easier setting up a few recipes to go out during our visit to New York than it has been attempting to update my blog while juggling work, a holiday-neglected house and an impending move to the neighbouring country.

As a peace offering (ie bribe), here’s a sweet treat that won’t take too long to put together.

  • Blackberries (or any berry)
  • Sour cream, 150 ml (2/3 cup)
  • Cream cheese, 250g (one slab)
  • Sugar, 4 tbsp
  • Shortcrust pastry (readymade will do)
  • Eggs, 2 large
  • Lime, rind of
  • Vanilla extract, 1 1/2 tsp (or scrape seeds off a vanilla bean)
  • Plain flour, 2 tbsp

  1. In a blender, mix sour cream and cream cheese till smooth
  2. Add vanilla, sugar, lime rind
  3. Add flour, blend, add egg
  4. Add the fruit and stir with spatula by hand till just blended
  5. Prepare tart shells – roll out pastry, cut out rounds and place in empty tart shells
  6. Pour the cream and fruit mixture into the tart shells
  7. Bake in middle of preheated 190C oven for about 18-20 mins.
  8. Filling should be just set and the pastry golden brown
  9. This amount of cream filling should make 24 medium sized tarts.